Ingredients
3 -5 lbs roast
1 teaspoon salt (per quart jar)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
Home dry-aging bags — age beef in your fridge, restaurant quality
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
Home dry-aging bags — age beef in your fridge, restaurant quality
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Select meat suited for a roast. Trim and wipe with a damp cloth. Cut into pieces. Pack loosely to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. DO NOT ADD LIQUID. Put on cap, screwing band FIRMLY TIGHT. Process: using 10 pounds pressure. Pints for 75 minutes. Quarts for 90 minutes.